Tequila lime tart
Tequila lime tart recipe in the pie category
Recipe ingredients:
- Crust:
- About 11, 4 3/4 x 2 1/4 inch, graham crackers
- 1/4 cup pine nuts
- 2 tablespoons granulated sugar
- 1 stick, 1/2 cup, unsalted butter
- Filling:
- 1, 14 ounces, can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lime juice
- 1/4 cup gold tequila
- 2 large egg whites
- 1 tablespoon granulated sugar
- Special equipment: a 9 1/2 to 10 inch tart pan, 1 inch deep, with a removable bottom
Recipe method:
- Preheat oven to 325 degrees F.
- Crust:
- Into a food processor crumble graham crackers and finely grind enough to measure 1 1/2 cups.
- Transfer to a bowl.
- In food processor pulse pine nuts with sugar until finely ground.
- Melt butter and cool to lukewarm.
- Stir nut mixture and butter into crumbs and press evenly onto bottom and up side of tart pan.
- Filling:
- Squeeze enough juice from limes to measure 1/2 cup.
- In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well.
- In another large bowl with an electric mixer beat whites with sugar until they hold soft peaks.
- Stir one fourth meringue into milk mixture to lighten and fold in remaining meringue gently but thoroughly.
- Spoon filling into crust. If using a 9 1/2-inch tart pan, filling will be mounded and look as if it will overflow, but do not worry.
- Bake tart until edges of filling are puffed but not browned and center seems almost set when gently shaken, 25 to 30 minutes.
- Cool tart completely on a rack.
- Chill tart, loosely covered, until cold, about 2 hours, and up to 1 day.
- Serve tart in wedges with dollops of whipped cream.
- Garnish with lime slices.
Tags: tequila, lime, tart, recipe, pie, recipes, cooking